Lemon Cheese Tarts

  • 3 eggs
  • 2 T grated lemon rind
  • 6 T lemon juice
  • 1/8 t salt
  • 3/4 cup sugar
  • 3/4 cup butter
  • 8 tart shells, baked

Beat eggs in top of double boiler until light; stir in all of the other ingredients. Cook over hot water, stirring frequently, until it thickens enough to coat a silver spoon (about 10 minutes). Chill for 30 minutes or more; pour into tart shells and chill.